Like a lot of people, I sometimes get tired of eggs. I need variety so I don’t get tired of food.
That wasn’t always the case though. For years I ate the same breakfast Monday-Friday and I never got sick of it. It was an English muffin with egg whites and a half piece of American cheese.
It was so simple and basic, but I looked forward to it every day. I didn’t get sick of it, but I just quit making it one day. I’m not even sure why?
It could be partly because I like experimenting with food. I’m always trying to find my next favorite food!
These baked oatmeal cups with yogurt are only 1 Freestyle point each! They are great for breakfast or even a snack.
I use a mini muffin tin for this recipe, which makes 16 oatmeal cups. If you don’t eat all of the oatmeal cups you can store them in an airtight container in the fridge.
If you are planning on saving some of the oatmeal cups I would wait to put the yogurt in them.
Making the oatmeal cups is pretty easy. Once the oatmeal is mixed together you start putting it in the mini muffin tin.
I used 1 full tablespoon of the oatmeal for each muffin. Once the oatmeal is in the mini muffin tin I pressed down the center and sides to make it “cup” shaped.
While my oatmeal cups baked I got the yogurt mixture ready. I used fat-free plain Greek yogurt, 1 tablespoon sugar-free, fat-free vanilla pudding powder and vanilla extract.
When the oatmeal cups came out of the oven I let them cool for about 15 minutes, then removed them using a butter knife.
I filled the center of each oatmeal cup with the yogurt, then I added raspberries. I have also used blueberries and strawberries. You can use whatever fruit you like!
This recipe is a fun way to switch up your breakfast routine!
Yield: 16 oatmeal cups with yogurt (1 point each for blue, green and purple)
- 1 1/4 cup quick cooking oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 ripe banana
- 1 egg
- 1 teaspoon vanilla extract, divided
- 2 tablespoons sugar-free maple syrup
- 2 tablespoons skim milk
- 1 cup plain, fat-free Greek yogurt
- 1 tablespoon sugar-free, fat-free vanilla instant pudding powder
- Raspberries (or fruit of choice)
Preheat oven to 350 degrees F.
In a mixing bowl add the quick oats, baking powder, cinnamon and salt. Mix together.
In a separate bowl add the banana and mash it. To the same bowl add the egg, syrup, 1/2 teaspoon vanilla extract, and skim milk. Mix together.
Add the quick oat mixture to the wet ingredients. Mix together.
Spray a mini muffin tin with no-stick cooking spray. Add 1 tablespoon of the oatmeal mixture and press the oatmeal in the center and along the sides, forming a cup. Repeat until you have 16 muffin cups.
Bake 8 minutes.
Let the muffins cool for 15 minutes.
In a small bowl mix together the yogurt, pudding powder and 1/2 teaspoon vanilla extract.
Add the yogurt to the center of each oatmeal cup and top with fruit.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
MichelleFebruary 16, 2021 at 9:48 pm
Can you freeze these for a few weeks or keep them in the fridge for a few days?
keepingonpointFebruary 17, 2021 at 1:17 pm
I haven’t tried to freeze them but I’ve kept them in the fridge for a few days. I just wait to add the yogurt until I eat them.
DanaJune 11, 2021 at 3:03 pm
I plan to use 4-6 ramekins. Do you bake the oatmeal cups until crisp/brown?